With the chill in the air last week, I was inspired to make a new soup recipe for my family. Having had success with a similar chicken and pasta soup recipe, I found this one to be easier, faster and according to the kids, just as delicious. This one has an added benefit of being healthier by using white meat chicken instead of the dark meat thighs. Bonus!
Unlike the other recipe, this one doesn’t require a crock-pot and therefore you can whip it up in no time. Or better yet, double it and freeze half for another rainy made-for-soup kind of day.
Chicken Noodle and Vegetable Soup
2 tablespoon olive oil (or any vegetable oil will do – use what you have on hand)
1 medium onion chopped fine
5 carrots sliced small/bite size
3 celery stalks sliced small/bite size
3/4 teaspoon dried thyme
2 chicken breasts, bone-in, skinless (Make sure to get the bone-in. I had to buy mine with the skin on and removed it at home.)
6 cups low-sodium chicken broth
4 cups water
1 cup pasta (star, orzo, or any petite style will work)
2 teaspoons salt
1/2 teaspoon black pepper
In a large Dutch oven (or heavy bottom pot), heat the oil and then add the onion, celery, carrots, thyme, salt and pepper.
Cook approximately 12-15 minutes until the vegetables are starting to soften and slightly brown. Give them a few stirs while cooking so they don’t stick!
Add broth, water and chicken to the pot. Stir once to blend and then bring to a boil.
Reduce the heat to a simmer and let cook for 20-25 minutes. Large chicken = longer cook time.
Remove chicken to a cutting board (check it’s cooked, no pink inside!) Let them rest for about 5 minutes to cool and retain juices.
While chicken is cooling, add the pasta to the soup pot and cook approximately 8 minutes depending on size. Don’t overcook, just until al dente!
Once cool enough, shred apart meat from bone with your fingers or forks.
Off the heat under the soup pot and add the shredded/pieced chicken back into the soup and enjoy!
I served this one with a crusty loaf of French bread to soak up the juice!